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Messages - narvin

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Yeast and Fermentation / Re: Pitching Rates: Wyeast vs Mr. Malty
« on: October 25, 2011, 02:02:25 PM »
Should the graph be linear? I would expect a graph of the yeast required to get relatively steeper as the gravity increases, due to increasing osmotic pressure and decreasing wort O2 absorption.

Maybe not, but I think it should be constantly increasing as gravity increases.  3 fixed pitching rates seems like an oversimplification.

I do know that pitching a single pack of yeast in 1.060 wort gives me results that I don't like for most styles, which makes me think that this is all about marketing a product to the widest audience possible.  The yeast companies know that people who care about exact pitching rates will make a starter regardless of what they say.

All Grain Brewing / Re: Mashing Raw Wheat
« on: October 25, 2011, 01:52:19 PM »
So if you grind the wheat to almost flour, what happens if you just used flour?  I expect that the reply will be horrible stuck mashes but what's the difference?  Rice hulls would be an automatic but I use them whenever I'm using what regardless, just a handful for insurance mostly.

You could use whole wheat flour, or you'd be missing the bran and the germ and whatever they contribute.  Make sure it is unbleached and not bromated.  Try it out and let us know  :)

Yeast and Fermentation / Re: Pitching Rates: Wyeast vs Mr. Malty
« on: October 25, 2011, 11:11:53 AM »

They're also in the marketing and "keeping it easy" business.  

Absolutely.  I made this out of boredom to show the Wyeast simplified pitching rates for ales versus what Mr. Malty uses. You can see that the simplified schedule is not very linear with respect to the gravity of the wort.

Beer Recipes / Re: German Barleywine-Please Critque
« on: October 25, 2011, 08:22:30 AM »
It's called a Sticke Alt, not German Barleywine. But, yeah, you are getting the idea. ;) I like what you have. You might also consider dry hopping.

Spalt would be more traditional but what you have works.

Well that's good to know. For some reason I was under the impression that a Sticke Alt was much lower in gravity. Thanks.

Yeast and Fermentation / Re: Pitching Rates: Wyeast vs Mr. Malty
« on: October 25, 2011, 08:06:12 AM »
We're basically just talking about "rules of thumb" here. From Wyeast's website: "A rough rule of thumb is to double pitch rates above 1.065 and triple pitch rates above 1.085. Or, more technically, a million cells per milliliter are needed for a 20degree plato"

Pitching the "standard" rate of 0.75m/ml/*P for ales is as much a "rule of thumb" as what Wyeast recommends. There's no way the "standard" rate will give you the optimal fermentation in every type of beer.

Right, this is something that's good to mention.  Even in brewing texts and the commercial world, pitching rates vary from place to place and style to style.

The Mr. Malty calculator assumes 0.75 million cells/ml/Plato for ales and twice that for lagers.  Wyeast basically claims that because this is fresh, lab grown yeast and not harvested yeast from a previous batch, you can get away with less for low gravity ales.  You can see that they recommend a lower pitching rate for beers under 1.060, while advocating using a higher rate closer to the commercial "standard" (if that truly exists) for high gravity beers.  They also rationalize their lager recommendations based on warm pitching, which is a great way to make a fruity lager unless you really have the ability to cool the beer fast in the first few hours after pitching.

Given that yeast is not always shipped in optimal conditions, and may be sitting around for a month before you get it, I'm not sure that it's really true that you can pitch less because the yeast is fresh.  Homebrewers have had great success using Jamil's pitching rates.

I do think that Mr. Malty's yeast viability estimates are very pessimistic.

Yeast and Fermentation / Re: Pitching Rates: Wyeast vs Mr. Malty
« on: October 25, 2011, 07:48:29 AM »
Wyeast has a calculator that gives you basically the same results as Jamil's:

As others have mentioned, you can make beer by pitching less yeast, but you'll make better beer if you use the generally accepted (higher) pitching rates that brewing texts recommend and commercial brewers use.

Equipment and Software / Re: March Pump oring
« on: October 24, 2011, 08:15:26 AM »
Try these guys:
I used them when I upgraded to the larger impeller.

Edit: now that I have the part#, here's Tesco's oring:

and of course the bigger impeller:

Interesting. What made you get a larger impeller?  Is this specific to the 815, or can it be used on the 809 too?

Yeast and Fermentation / Re: Interesting Observation wlp 530 vs 500
« on: October 21, 2011, 10:15:21 AM »

I don't understand this, although I believe that both of you guys have observed it.  But it just doesn't make sense to me.  Let's say you let a bottle of Coke sit.  Does it stratify, too?

Denny check this Mr. Wizard Article out that I found last night.  It's the second question that deals with stratification.

Thanks.  Maybe I missed it but I didn't see it address stratification.

As far as I can tell, he's saying that AG wort without top-up water or yeast starter added shouldn't experience any stratification.  He does say that temperature stratification is possible, so you need to check the temperature of your samples and correct appropriately.

General Homebrew Discussion / Re: Wisconsin Bill 290
« on: October 21, 2011, 07:47:04 AM »
So, reading the NB thread, this stuck out:

Does the licensee or the agent always have to be at the premises when it is open for business?

No. There must be one or more licensed operators in charge of the premises. An operator's license is often called a "bartender's license." Not all bartenders must hold operator's licenses, but there must be at least one licensed operator in charge of the premises. If the premise is large, with several serving areas, bar areas, etc., licensed operators must be in charge of each discrete area, in order to supervise and direct unlicensed persons who may be selling/serving.

It sounds like the pourer doesn't haven't to be a licensed bartender, but there does need to be someone licensed who is in charge of the event.  Is this any different than serving commercial beer at a festival or non-bar?

General Homebrew Discussion / Re: Wisconsin Bill 290
« on: October 21, 2011, 07:36:06 AM »
What is a bartender certification, anyway?  Do you have to know how to make a buttery nipple to pour a beer?

Yeast and Fermentation / Re: Interesting Observation wlp 530 vs 500
« on: October 21, 2011, 07:33:50 AM »
In my mind, Coke is more of a solution than a colloidal suspension whereas wort is more of a colloidal suspension and a freshly stirred/whirlpooled sample may have more "dissolved" solids that quickly settle out within minutes and yield a different SG reading.

I'm not doubting that it happens either, and I "thought" I saw it happen once (though it may have been user error with my refractometer).  But I don't see why the sugars in wort aren't in solution after an hour of boiling, since the amount is well below the solubility limit.  The other solids are in suspension, which means that they shouldn't even affect a gravity reading unless your hydrometer is literally sitting on a pile of trub in the bottom of the cylinder.

All Grain Brewing / Re: Mashing Raw Wheat
« on: October 19, 2011, 02:00:42 PM »
I've used it a few times recently and didn't do a cereal mash first, seem to have gotten decent efficiency.  I'm sure a good fine crush helps.

This has been my experience.  I use a corona mill set tight to grind it to almost a flour.

Yeast and Fermentation / Re: Interesting Observation wlp 530 vs 500
« on: October 19, 2011, 07:25:48 AM »
I've never had problems using 530 with cane sugar in the boil.  My last tripel was ~20% cane sugar (percent extract), OG 1.078, and got down to 1.010 or so.

Equipment and Software / Re: Plate chiller
« on: October 14, 2011, 07:39:52 PM »
Search for hop stopper.  You can build a simple screen to keep your plate chiller clean.

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